Changes in microbial and physicochemical properties during free-cell and encapsulated probiotic fermentation of red dragon fruit juice
Red dragon fruit or red pitaya (Hylocereus polyrhizus) has gained its popularity in recent years because of its unique appearance and high nutrient contents (fiber, oligosaccharides, proline, potassium, sodium, and betacyanin). Most of the time, the fruit is consumed freshly but the shelf-life of th...
محفوظ في:
المؤلف الرئيسي: | Ong, Yien Yien |
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التنسيق: | أطروحة |
اللغة: | English |
منشور في: |
2014
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الموضوعات: | |
الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/56782/1/IB%202014%204RR.pdf |
الوسوم: |
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مواد مشابهة
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Osmotic dehydration combined with air drying of red pitaya fruit cubes.
بواسطة: Najafi, Assal Haj
منشور في: (2010) -
Tissue selection and the optimization of the DNA isolation method for the construction of genomic library of red dragon fruit (Hylocereus polyrhizus) /
بواسطة: Lee, Daniel Kian Poh
منشور في: (2013) -
Calcium Treatment Against Anthracnose and Brown Rot in Red Dragon Fruit [Hylocereus Polyrhizus (F.A.C. Weber) Britton & Rose]
بواسطة: Abd. Ghani, Muhd. Azlan
منشور في: (2010) -
Floral structure and pollen load in relation to fruit development and physico-chemical characteristics of dragon fruit [Hylocereus polyrhizus (F.A.C Weber) Britton & Rose] at harvest
بواسطة: Cho, Joanna Lee Ying
منشور في: (2011) -
Physico-Chemical, Antioxidants and Structural Changes During Development of Red-Fleshed Dragon Fruit (Hylocereus Polyrhizus)
بواسطة: Jamaludin, Nur Adilla
منشور في: (2010)